David's Mesquite Smoked Texas Brisket


My husband David gets raves for his South Texas Dilly Digs Brisket. Please read the whole recipe thoroughly before you start.

Prep Time:
10 mins
Cook Time:
4 hrs 30 mins
Total Time:
4 hrs 40 mins
16 servings


  • 8 pounds beef brisket

  • 15 cloves garlic, peeled

  • ¼ cup Greek-style seasoning


  1. Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning.

  2. Place mesquite wood over gray/hot charcoals.

  3. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat.

  4. Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F.

  5. Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.

Nutrition Facts (per serving)

717 Calories
60g Fat
2g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 717
% Daily Value *
Total Fat 60g 77%
Saturated Fat 24g 121%
Cholesterol 166mg 55%
Sodium 498mg 22%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 39g
Vitamin C 1mg 5%
Calcium 21mg 2%
Iron 4mg 20%
Potassium 600mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.